Simply prepared green and yellow beans with wild mushrooms are easy holiday fare. Source: EatingWell Magazine, November/December 2007

Peggy Knickerbocker
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Ingredients

Directions

  • Bring a large pot of water to a boil. Add green beans and wax beans and cook until tender-crisp, about 4 minutes. (Cook for another minute or two if you like your green beans more tender.) Drain well.

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  • Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.

  • Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to the mushrooms in the pan and cook, stirring to combine, until heated through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and pepper. Serve topped with the reserved mushrooms.

Tips

Make Ahead Tip: Prepare through Step 1 and store in an airtight container for up to 1 day.

Substitution Note: If you can't find wild mushrooms, use button or cremini mushrooms.

Nutrition Facts

77 calories; 4.6 g total fat; 0.7 g saturated fat; 62 mg sodium. 296 mg potassium; 8.6 g carbohydrates; 3.4 g fiber; 2 g sugar; 2.5 g protein; 358 IU vitamin a iu; 9 mg vitamin c; 38 mcg folate; 42 mg calcium; 1 mg iron; 23 mg magnesium;

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